recipe using sirloin steak
The Best recipe using sirloin steak
It’s also one of those dishes that feels special enough for a dinner party but easy enough to make on a weeknight. My family loves how it stays juicy even when we’re grilling or pan-searing, and it’s a great way to show off a good knife technique without overcomplicating things. Plus, because it’s lean and packed with protein, it’s a healthier choice than thicker cuts—just don’t overcook it, or it’ll dry out. It’s that kind of recipe that makes you feel like you’re doing something good for your body while still enjoying a satisfying meal.
Classic Sirloin Steak with Garlic Butter Sauce
A simple yet flavorful way to cook tender sirloin steak with a rich garlic butter sauce. Perfect for a quick weeknight dinner.
🥘Ingredients
- 2 (12-14 oz each) sirloin steaks
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Pat steaks dry with paper towels and season generously with salt, pepper, and garlic powder. -
2
Heat olive oil in a cast-iron skillet over high heat until shimmering. Add steaks and sear for 3–4 minutes per side for medium-rare. Remove and let rest on a cutting board for 5 minutes. -
3
In the same pan, melt butter over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Stir in parsley, lemon juice, and Dijon mustard. Pour sauce over steaks.
🔧Equipment
- Cutting board
- Cooking pan (cast iron)
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sirloin Steak with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Sirloin Steak with Garlic Butter Sauce
How do I choose the right thickness for sirloin steak?
For best results, aim for steaks that are 1–1½ inches thick. Thinner steaks cook faster and can dry out if overdone, while thicker ones require careful timing to avoid overcooking. Check for doneness with a meat thermometer—145°F for medium-rare is ideal for sirloin.
Can I marinate this steak overnight?
Yes, marinating sirloin overnight enhances flavor and tenderness. Use a simple mix of olive oil, garlic, soy sauce, and herbs (like rosemary or thyme). Avoid acidic marinades like vinegar, as they can make the meat tough. Pat the steak dry before cooking to help it sear.
What’s the best way to rest the steak after cooking?
Let the steak rest for 5–10 minutes after removing it from the pan. This allows excess juices to redistribute, keeping the meat juicy. Tent loosely with foil to keep it warm while resting.
How do I tell if the steak is done without a thermometer?
For medium-rare (145°F), use the finger test: press the thickest part gently—it should feel like the pad of your thumb. Avoid pressing too hard, as this can alter the internal temperature. For medium (150°F), aim for a slightly firmer texture.
Can I reheat leftover cooked sirloin steak?
Yes, but reheat gently to avoid drying out. Warm it in a skillet over medium-low heat with a splash of oil, covering it to trap moisture. Avoid microwaving, as it can make the meat rubbery. Store leftovers in the fridge for up to 3 days.
